RɛsɪpI
Ready : 40 mins[ Prep : 15 mins † Active : 05 mins ]
Serves : Pair with other dishes
Generic : Steam
Difficulty : Easy
Serves : Pair with other dishes
Generic : Steam
Difficulty : Easy
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This is a dish that The VianD grew up eating. With the parents out very early in the morning for work, this dish was simply steamed in the Rice-cooker and left for us (the kids to consume later in the day). Now, here’s the thing, this dish can sit in the Rice-cooker forever (in warm mode) without losing any of its deliciousness and freshness, so it is perfect for us, the kids to have our lunch anytime we want. However, we – the kids quickly found out that, the gravy/sauce of this dish, when mixed with plain rice, is absolutely delicious and appetizing. So, among us – the siblings, the early bird will get the best of the gravy and often enough will take every last drop of it.. 😁. To trick the next person who will definitely look for the gravy/sauce, we simply replenished the dish with lots of Light soy and within a short period of time, the warm in Rice-cooker will magically, infused/defused the sauce and viola, U have the dish back in full-submersion of delicious sauce again..😂. Smart, eh ??? Oook, enough of story telling…
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“Steamed Tung Choy Minced Pork” is an extremely versatile, simple and delicious dish that goes really well with just plain white rice or rice porridge. These days, there are countless varieties of this dish; from adding Dried Cuttlefish, Salted Fish to Salted Eggs. Really, it all depends on what you want to pair with the pork. Here’s The Viand’s version of “Steamed Tung Choy Minced Pork”; the classic version which has just “Tung Choy” (preserved vegetables) – steamed in a rustic stainless steel plate, as was in the olden days..😋.
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“Steamed Tung Choy Minced Pork” is an extremely versatile, simple and delicious dish that goes really well with just plain white rice or rice porridge. These days, there are countless varieties of this dish; from adding Dried Cuttlefish, Salted Fish to Salted Eggs. Really, it all depends on what you want to pair with the pork. Here’s The Viand’s version of “Steamed Tung Choy Minced Pork”; the classic version which has just “Tung Choy” (preserved vegetables) – steamed in a rustic stainless steel plate, as was in the olden days..😋.
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IngredientS
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• Pork Belly– About 300g. It has to be Pork belly, lean meat texture is just too rough! Believe me, if the pork is minced properly you won’t mind the fat.
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• Tung Choy – Soak in water – wash, rinse and squeeze dry. Slice into smaller pieces if they are too big and discard the hard-steam if any.
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• Tung Choy – Soak in water – wash, rinse and squeeze dry. Slice into smaller pieces if they are too big and discard the hard-steam if any.
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Seasoning
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• A dash of Light soy, Oyster sauce, Sugar, Salt, White Pepper. A touch of Sesame oil and Shaoxing wine. A tiny bit of Cornstarch. All to taste.
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** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is “to taste the Seasoning” and get ur preference balance of flavors !!!
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InstructionS
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①
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Preparing the minced Pork• 1) Start by slicing the Pork-belly for easy handling.
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• 2) Using a Cleaver, start chopping, chop, chop, chop and chop again to mince..😂. Machine pre-minced pork is definitely a big NO NO !!! 😦
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• 3) When U are relatively happy with the mince, add Tung Choy and a little Cornflour. Mix everything up and continue to mince.
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• 4) Continue to mince until the pork kinda turns sticky and can be rounded up easily with the Cleaver without falling apart.
Preparing the minced Pork• 1) Start by slicing the Pork-belly for easy handling.
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• 2) Using a Cleaver, start chopping, chop, chop, chop and chop again to mince..😂. Machine pre-minced pork is definitely a big NO NO !!! 😦
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• 3) When U are relatively happy with the mince, add Tung Choy and a little Cornflour. Mix everything up and continue to mince.
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• 4) Continue to mince until the pork kinda turns sticky and can be rounded up easily with the Cleaver without falling apart.
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②
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Steaming the Pork
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• Transfer the minced the Pork in a slightly deepen plate. Add in all the Seasoning Ingredients and mix really well. Add a tablespoon or two of water if U prefer more sauce. Smoothen out the Pork to an even layer. Hint: if U are not in a hurry to have ur meal, U can steam this together with the rice in the Rice-cooker. Simply place the plate on top of the rice when the rice is almost done (water drying-up) and let the steam of the rice cook the meat for about 30 – 40 mins.
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• Or alternately, on high heat, steam for about 15-20 mins (depending on the heat) or till the pork kinda floats up swimming in the sauce generated. Off heat and let it sit for abt 5-10 mins, this will allow the sauce to be reabsorbed back into the minced meat.
Steaming the Pork
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• Transfer the minced the Pork in a slightly deepen plate. Add in all the Seasoning Ingredients and mix really well. Add a tablespoon or two of water if U prefer more sauce. Smoothen out the Pork to an even layer. Hint: if U are not in a hurry to have ur meal, U can steam this together with the rice in the Rice-cooker. Simply place the plate on top of the rice when the rice is almost done (water drying-up) and let the steam of the rice cook the meat for about 30 – 40 mins.
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• Or alternately, on high heat, steam for about 15-20 mins (depending on the heat) or till the pork kinda floats up swimming in the sauce generated. Off heat and let it sit for abt 5-10 mins, this will allow the sauce to be reabsorbed back into the minced meat.
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③
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Serving
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• Viola, ur plate of delicious “Steamed Tung Choy Minced Pork” is ready to be served hot pair with other dishes.
Serving
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• Viola, ur plate of delicious “Steamed Tung Choy Minced Pork” is ready to be served hot pair with other dishes.
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~~* EnD *~~
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All Text and Photographs are the property of The VianD unless otherwise indicated.
No part of the content may be reproduced without prior written consent from The VianD.
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